Tuesday, August 31, 2010
Sometimes I make things harder than they have to be. Early this summer, when the zucchini was fresh out of the garden, I looked around my cookbooks and online to find a good recipe for zucchini muffins or zucchini bread. I wasted some good ingredients on a recipe or two that we couldn't even eat. If we don't eat something, you know it's bad.
All I needed to have done was look in my recipe card file. There was a recipe there, tried and true, that I'd forgotten about entirely. It's a recipe for a traditional zucchini bread loaf, but due to circumstances (those circumstances being that I forgot to spray the loaf pan before I put in the batter and didn't feel like washing it right then to start over), I baked the batter in a pan-sprayed 8-inch x 8-inch pan and baked for 35 minutes instead of 60.
The result was fluffy zucchini bars that I think I like better than sliced zucchini bread. I'm sure I'll be baking this recipe this way again.
If you want a traditional loaf, just spread batter into loaf pan and bake for an hour.
1 large egg (I used 2 small)
1 cup sugar
1/2 cup oil
1/2 teaspoon salt
1 cup grated zucchini (I had frozen it early in the season)
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1-1/2 cups flour
1 cup chopped nuts (optional) (I used black walnuts, but would be good with English walnuts or pecans)
Beat egg, sugar, oil, salt, zucchini and vanilla until well-combined. In a separate bowl, stir together cinnamon, nutmeg, baking soda, baking powder and flour. Add dry ingredients to wet mixture and mix just until moistened. Stir in nuts.
Spread batter into pan sprayed with pan spray. Use a loaf pan for bread or an 8-inch square pan for bars. Bake at 325°F. Bake 60 minutes for loaf or 35 minutes for bars.
Makes 1 loaf or 16 square bars.
Posted by Annie Jones at 2:30 PM